EASY2COOK RECIPES

KOLLU IDLI (Horse gram Idli)

2022-04-08T23:01:00.002+05:30

INGREDIENTS:

Horsegram - 1 cup

Idli Rice - 2 cups

Salt to taste

METHOD OF PREPARATION:

1) Soak 2 cups of rice and 1 cup of horse gram or kollu for7-8 hours.

2) Grind it to a smooth batter with salt. Heat Idli pan. Apply oil in the idli plate and pour the batter and steam cook for 6-8 minutes till done.

Serve hot with Sambar /Chutney/ Idli podi.

CHEESE AND POTATO PIE

2022-04-07T15:21:00.006+05:30

INGREDIENTS:

Potatoes - 150 gms

Garlic and herbs soft cheese - 3 tsps

Onion - 1 finely chopped

Butter - 3 tsps

Salt to taste

METHOD OF PREPARATION:

1. Boil potatoes with a little salt and mash them well.

2. Saute onion in the butter well till transparent.

3) Spread butter on the baking tray.

4) Pour the well-mashed potato into it.

5) Add the onion to it and mix it well with 3 tbsps of Garlic and herbs soft cheese.

6) Spread the grated mozzarella over it.

7) Bake it in the oven at 230 degrees, for 20 minutes till the cheese melt and get a golden crust.

8) Remove from the oven, sprinkle mixed herbs and serve hot.

CHICKEN MANDI BIRYANI

2021-12-27T16:58:00.017+05:30

INGREDIENTS :

Basmati rice – 1 cup

Onion – 2

Ginger garlic paste – 1 tsp

Ghee as required

Salt to taste

Dry roast and grind : (Mandi masala)

Coriander seeds – 1 1/2 tsp

Cloves – 4

Cardamom – 2

Pepper– 1/2 tsp

Cinnamon - 2

Cumin seeds –1/2 tsp

Heat a pan and dry roast all the ingredients in low flame until the aroma rules out. Allow it to cool and grind them along with ginger and garlic to a fine paste.

To marinate Chicken :

Chicken (Chopped as big pieces) – 1 kg (I used chicken thighs)

Mandi masala– 2 tbsp

Chilli powder – 1 1/2 tsp

Salt to taste

Lemon juice – 1 tsp

Spray little oil and marinate the chicken for 2 hours.

METHOD OF PREPARATION :

Heat a heavy pan. Add 2 tbsp of ghee. Once hot, cinnamon, cloves, annasi, cardamom, bay leaf, thin-sliced onions and finely chopped garlic clove. Saute it until golden brown.

2. Now add the blended masala, with chilli powder and salt.

3. Add in the chicken with 1/4 cup of water. Cover with a lid and cook for 5 minutes. Let the flavour of chicken just blend with the masala.

4. Then remove the chicken carefully and fry it in a separate pan. Get it roasted well. You can either shallow or deep fry the chicken.

5. Meanwhile, add 3/4 cup of water to the remaining masala. Add rice and cook till half cooked.

6. Once the chicken gets fried, add the chicken pieces in the cooking rice. Slowly mix it well so that the chicken is covered with a layer of rice. Cook till done and switch off the flame and leave it in dum. Garnish it with fried onions. Serve hot with Raitha after 20 minutes.

CHICKEN FRIED RICE

2021-11-11T04:38:00.003+05:30

INGREDIENTS :

Mixed Vegetables - 1 cup
Chicken Breast - 750 gms
Basmati Rice - 1 cup
Spring onion - 1 bunch( finely Chopped)
Sweet and Sour chilli sauce - 2 tsps
Salsa sauce - 3 tbsps
White Pepper powder - 2 tsps
Garlic powder - 1 tsp
Olive Oil
Salt to taste

Finely chop the chicken breast in small pieces and marinate it with Chilli sauce, turmeric powder, Salt and Ginger-garlic paste for an hour.

METHOD OF PREPARATION :

1) Heat oil in a wide pan. Once hot, saute the vegetables till it softens. Meanwhile, cook rice with 1 cup of water with a spoon of oil and keep it aside.

2) In a separate pan, fry finely chopped potatoes tempered with little chilli powder till cooked.

3) Meanwhile, fry chicken separately till roasted.

4) Once the vegetables are half cooked, mix in fried potato and chicken to it and then add sweet and sour chilli sauce, Salsa sauce, white pepper powder and garlic powder and saute it well.

5) Then add the cooked rice and gently flip it out without breaking the rice. Keep in flame for 5 minutes and then remove it.

Serve hot.

PUDINA IDLI

2021-10-10T13:19:00.001+05:30

INGREDIENTS :

Mint Chutney- 1 cup

Idli batter - 2 cups

Salt to taste

Oil/Ghee

METHOD OF PREPARATION:

1. Mix the prepared mint chutney to the idli batter without adding water. Add little salt.

2. Greese the idli plates with oil or ghee and pour the batter to it. Steam cook till done.

Serve Hot Idli with Tomato Chutney/Sambar.

POT MUTTON BIRIYANI

2021-09-29T01:21:00.004+05:30

INGREDIENTS:

Mutton - 700 g

Basmati Rice - 1 1/2 cups

Garam masala powder - 1 1/2 tsps

Split green chillies - 6

Onion - 1

Cinnamon - 3

Cloves - 1

Rajapatri - few

Phool - few

Chilli powder - 2 tsp

Tomato - 2 medium size

Handful of pudina leaves.

Salt to taste

To Grind :

Ginger - small piece

Garlic cloves - 6

Coriander seeds - 1 tsp

Fennel seeds - 1 tsp

METHOD OF PREPARATION :

1) Marinate Mutton with chilli powder, salt, turmeric powder, chopped tomatoes, green chillies and curd for 30 minutes.

2) Heat oil or ghee in the pot . Once hot add whole spices for 2 minutes , followed by sliced onion and saute till half brown .

3. Add blended masala and saute till the raw smell leaves.

4) Add in the marinated mutton, Chilli powder, Garam masala, Salt, Mint and Coriander leaves. Add sufficient water for the mutton to be cooked. Cover with a lid and cook for 20 - 30 minutes, till mutton is cooked. You can either pressure cook mutton and then add to it. Meanwhile, soak rice for 10 minutes.

5) Once the mutton is cooked well. Add in the rice with 1 cup of water and cover with the lid. Cook in slow flame till done.

Serve hot with Raitha.

MINI CARROT IDLI

2021-09-27T13:37:00.000+05:30

INGREDIENTS :

Idli batter - 2 cups

Grated carrot - 2 cups

Jeera - 2 tsps

Salt to taste

METHOD OF PREPARATION:

1. Mix grated carrot, jeera and salt to the batter well. Spray oil to the mini idli plates and pour the batter slowly. Steam cook in Idli pan till done.

Serve hot with Sambar or Chutney.

KOTHAMALLI DOSAI

2021-09-26T03:04:00.000+05:30

INGREDIENTS :

Dosa batter - 2 cups

Coriander leaves - 2 cups

Green chillies - 3

Jeera - 2 tsps

Salt to taste

METHOD OF PREPARATION:

1) Wash the coriander leaves and blend them finely with green chillies and mixed it to the batter with jeera and salt.

2. Heat dosa tawa. Once hot, spread the batter finely and then spray little ghee or oil. Flip to its side till done.

Serve hot with Sambar or Chutney.

RAGI KARUPATTI ADAI

2021-09-15T06:00:00.002+05:30

INGREDIENTS :

Ragi - 1 cup

Crushed cloves -2 and Elachi -2

Karupatti - 150 grams

Gingelly oil

METHOD OF PREPARATION :

1. Seive the flour well.

2. Dissolve karupatti in 3 cups of water and filter the impurities.

3. Mix ragi flour with karupatti syrup and water without any lumps. It should not be too watery.

4. Add in the crushed elachi and cloves to it and mix it well.

5. Heat dosa tawa. Once hot, spread the batter like dosai and spray little oil. Flip to its sides till done.

Serve hot.

VENDAIKKAI THAKKALI KUZHAMBHU

2021-09-14T06:00:00.002+05:30

INGREDIENTS :

Vendaikkai / Bhendi / Lady's Finger / Okra - 300 gms

Mustard - 1 tsp

Jeera - 1 tsp

Methi Seeds - 1 tsp

Pearl Onions/ Sambar onions - 1 cup

Garlic cloves - 1 cup

Turmeric powder - 1 tsp

Kuzhambu Milagai powder - 3 tsps

Curry leaves - few

To grind :

Ripen tomatoes - 2 medium

Coconut pieces - 4

Coriander seeds - 1 tsp

Fennel seeds - 1/2 tsp

METHOD OF PREPARATION :

1. Heat oil in a pan. Once hot, add in mustard, jeera and methi seeds. When it splutters, add in onions, garlic cloves and saute till tender. Then, add in the chopped vendaikkai, curry leaves and fry for 5-8 minutes.

2. Remove from the pan and keep aside. Then, add a spoon of oil and add in the blended masala to the pan. Add in Turmeric powder, Kulambhu milagai powder, Salt with little water and bring it to boil.

3. Then, add in the fried vendaikkai to it. Mix it well, add a tsp of gingelly oil and cook till the oil separates out. Remove from the stove and serve hot.

BARLEY SWEET PIDI KOZHUKATTAI

2021-09-13T22:15:00.003+05:30

INGREDIENTS :

Steamed Wheat flour - 1 cup (if plain wheat flour, just wrapped in damn plain cloth and leave in idli pan for 20 minutes)

Grated Coconut - 1 cup

Cardamom powder - 1 tsp

Gingelly oil - 2 tsps

Jaggery - 200 gms

METHOD OF PREPARATION :

1. Sieve the flour well.

2. Add in the grated coconut. Dissolve jaggery with 3 cups of water and filter the impurities. Add in the filtered jaggery syrup and cardamom powder to the flour. Knead a soft dough with 2 tsps of gingelly oil.

3) Roll a small ball of dough, flatten it with hands and steam cook in Idli pan for 5-8 minutes till done.

Remove from the pan and serve hot.

MUTTON RIB BONES SOUP (NENJU ELUMBU SOUP)

2021-08-27T02:13:00.003+05:30

A warming bowl of Mutton Rib bones Soup (Nenju elmbu Soup in Tamil) gives a soothing relief for cold and chest congestion. This soup is prepared with freshly ground spices. It is commonly prepared at home mostly during Monsoon and Winter. We never missed it in Sunday meals during our childhood days. Today, I am sharing the preparation of this most comforting soup in my grandmother's cooking style.

INGREDIENTS :

Mutton Rib bones - 400 gms

Pearl Onions - 50 gms

Garlic cloves - 6

Tomato - 1 small size, well ripened.

Cloves - 2

Cinnamon sticks - 2

Turmeric powder - 1/2 tsp

Sesame/ Gingelly oil as required.

Curry leaves and Coriander leaves - a handful

To powder :

Coriander seeds - 1 tsp

Pepper - 1 tsp

Jeera - 1 tsp .

Sukku/ Dried ginger - 1/2 tsp. Blend them finely.

Wash the bones well in cool fresh water with turmeric powder and keep aside.

METHOD OF PREPARATION:

1. Heat oil in a pressure cooker. Once hot, add cloves and cinnamon. When it splutters, add in the well washed rib bones. Saute for few minutes.

2) Then, add crushed onion and garlic to it.

3) Then add chopped tomato and curry leaves.

4) Add 4 cups of water, add turmeric powder and pressure cook for 5-6 whistles and leave it aside till the steam leaves out completely.

5) Remove the lid once the steam leaves, leave it again the flame. Add in the blended powder and salt. Mix it well and bring it to boil for few minutes and garnish it with coriander leaves before removing it from the stove.

Mutton Rib bone soup is ready to be served hot.

BANANA DRYFRUITS BREAD

2021-08-06T01:47:00.002+05:30

INGREDIENTS :

3 ripen bananas
1/2 cup butter
3/4 cup granulated sugar
1/2 cup milk
2 eggs
1 cup self-raising flour
1/2 cup steamed wheat flour
3 pinches of baking soda
4 pinches of baking powder
a handful of raisins,apricots and figs
1/3 cup of crushed walnuts
1/2 tbsp vanilla essense

METHOD OF PREPARATION :

1. Mash the 3 bananas thoroughly, add the sugar and milk. Then, melt butter and add it to the bowl. Mix it smoothly for a few minutes with only a few small lumps.

2. Crack the eggs and beat the mixuture again until smooth.

3. Now add the flour together, with the baking soda, baking powder and mix them until a smooth mixture is formed.

4. Add the raisins and crushed walnuts to the mixture and give it a stir.

5. Now, add the vanilla essense and give it another stir. The batter is now ready.

6. Butter the sides of the cake tin on the insides and pour the batter into it. Top it with handful of crushed almonds.

7. Heat the oven to 180 degrees and place the tin in the oven. Cook for 40 -50 minutes. Check whether the crust is turned brown and prick with a toothpick in the middle of the cake. If the toothpick comes out dry and easy, switch off the oven. Remove the tin and allow it to cool for 10 minutes. Then Transfer it to a tray and make slices slowly.

The banana dry fruits bread is now ready to be served.

VEGETABLES MOR KULAMBHU

2021-08-01T06:30:00.001+05:30

INGREDIENTS :

Vegetables (Mango - few pieces, Potato -1, Brinjal - 2, Bottlegourd - 1 cup cubed)

Red Chillies -- 2

Mustad - 1 tsp

Urat dal - 1 tsp

Salt to taste

Buttermilk - 2 cups

Turmeric powder - 1/2 tsp

Asafoetida - a pinch

TO GRIND :

Coconut -- 4 pieces

Rice - 1/2 tsp

Channa dal -1 tsp

Jeera - 1 tsp

Green chillies - 3

Dry roast the ingredients, one by one and them grind them together.

METHOD OF PREPARATION :

1. Heat oil in a pan. Once hot, saute potato, brinjal and bottlegourd for few minutes. Add little water, cover with a lid and cook till done.

2. Then, add the blended masala to it with turmeric powder, water and salt. Bring it to boil.

3. When it starts boiling, add in mango pieces.

4. Once cooked well, switch off the flame and remove from the stove. Allow it to cool for 10 minutes. Then mix in the buttermilk and tadka it with Mustard, Jeera, Curry leaves and Red chillies.

Serve hot with Rice.

MURUNGAI KEERAI VADAI

2021-07-29T14:33:00.000+05:30

INGREDIENTS :

Murungai Keerai (Drumstick leaves) - 2 cups
Channa dal - 1 cup
Green chillies - 4
Jeera - 1 tsp
Onion - 1
Salt to taste.

METHOD OF PREPARATION:

1. Soak dal for 3 hours and blend them a bit coarsely. Transfer it to a big bowl.

2. Add in chopped onion, green chillies, jeera, drumstick leaves and salt to the blended dal. Mix it well to get like Vadai batter.

3. Heat oil for deep frying. Rough a small ball of batter, flatten it and drop in the hot oil. Flip it till roasted well.

Serve hot.

PANEER PAKODA

2021-07-28T14:20:00.007+05:30

INGREDIENTS:

Paneer - 250 gms

Besan/ Gram flour - 1 cup

Turmeric powder - 1/2 tsp

Chilli powder - 2 tsps

Baking soda - 1/4 tsp

Kasturi methi - 1 tsp

Salt to taste

METHOD OF PREPARATION:

1. Prepare a smooth batter with besan, baking soda, chilli and turmeric powder, kasturi methi and salt with sufficient water without lumps.

2. Dip the paneer cubes in the batter to get coated well.

3) Heat oil for deep frying. Once hot, drop in the panner cubes and fry till golden brown.

Serve hot.

MURUNGAI KEERAI MOLAGOOTAL

2021-07-28T02:42:00.004+05:30

INGREDIENTS :

Moong Dal - 1 cup

Onion - 1 big

Drumstick Leaves - 2 cups

Garlic cloves - 5

Turmeric powder - 1 tsp

Mustard - 1 tsp

Jeera - 1 tsp

Salt to taste

To Grind :

Coconut - 5 pieces

Pepper - 2 tsps

Jeera - 1 tsp

Coriander seeds - 2 tsps

METHOD OF PREPARATION :

1. Roast dal in a pressure pan for 2 minutes. Add water , turmeric powder and oil. Pressure cook for 1 whistle. Once done, allow the steam to leave and keep it aside.

2. Heat oil in a pan. Once hot, add Mustard and Jeera. Then, add finely chopped onion and garlic cloves. Saute till tender.

3. Add drumstick Leaves. Sprinkle little water and cover with a lid.

4. Add in the cooked dal and the grinded masala with little water and salt. Mix it well and bring it to boil. Cook till the oil separates out.

Serve hot with Rice.

MUSHROOM VEGETABLES BIRYANI (IN RICE COOKER)

2021-07-26T04:08:00.003+05:30

INGREDIENTS :

Mushroom - 200 gms

Peas, Carrot, Potato, Bell pepper - 1 1/2 cup

Onion - 1 big

Tomato - 2

Green chillies - 4

Mint leaves , Coriander leaves

Salt to taste

Ginger - garlic paste - 1 1/4 tsp

Chilli powder - 1 tsp

Garam masala - 1/2 tsp

Cinnamon - 2

Cloves - 1

Bay leaves - 2

METHOD OF PREPARATION :

1) Soak rice for 20 minutes. Clean mushroom in running water and slice them in halves.

2) Heat ghee in a kadai . Once hot, add add cinnamon , cloves and bay leaves, chopped onion. Saute till onion becomes tender.

3) Then,add chopped tomato, , split chillies . Once it becomes skinny , add ginger-garlic paste and mint, coriander leaves.

4) Add Vegetables and little water and cover with a lid. Cook till half cooked and tender. Then, add in mushroom,salt, Chilli powder, Garam masala and saute for 10 minutes .

5) Meanwhile, wash rice well and soak in water for 20 minutes. Then, add it to the rice cooker with 1 cup of water.

6) Add in the prepared vegetables and mushroom mix to it with very little water. Cook till done.

Serve hot with Raitha.

CHILLI EGG BREAD TOAST

2021-07-23T00:15:00.001+05:30

INGREDIENTS :

Bread Slices - 6

Onion - 2 (finely chopped)

Green chillies -8 (finely chopped)

Coriander leaves - 1 handful (finely chopped)

Boiled milk - 2 tbsps

Chilli powder - 1/2 tsp

Salt to taste

Butter as required

METHOD OF PREPARATION :

1. Take a large mixing bowl. Add in onion, chillies, coriander leaves, chilli powder and Salt. Mix it well.

2) Add in eggs and milk. Beat them well.

3) Dip in the bread slices in the mix and see to that the bread is coated well.

4) Heat dosa tawa. Once hot, spread little butter and place the bread over it. Place little butter over it. Flip to its side till toasted well.

Serve hot.

MILAGAI BAJJI ( MIRCHI BAJJI)

2021-07-22T00:46:00.000+05:30

Milagai bajji is one of the popular street snack, commonly prepared during evening tea time especially during Monsoon and Winter season in Tamilnadu and Telangana.

INGREDIENTS :

Large sized green Chillies/ Bhavnagiri chillies/ Bajji chillies - 10 numbers
Besan/Gram flour - 1/2 cup or as required.
Baking soda - 1/4 tsp
Chilli powder - 3 tbsps
Hing - a pinch
Salt to taste

METHOD OF PREPARATION:

1) Make a slightly thick batter with besan, chilli powder, hing, baking soda, salt and water without any lumps.

2) Dip chillies in the batter till it gets coated well.

3) Heat oil for deep frying and then deep fry them till golden brown.

Serve Hot with Chutney/ Sauce.

QUORN VEGETABLE FRIED RICE

2021-07-16T19:04:00.002+05:30

Quorn is a meat substitute, healthy source of protein, high fibre, low in fat.

INGREDIENTS :

Quorn - 200 gms.

Basmati Rice - 1 cup

Peas - 1/2 cup

Green Pepper - 1

Spring onion - 1 bunch( finely Chopped)

Sweet and Sour chilli sauce - 2 tsps

White Pepper powder - 2 tsps

Garlic powder - 1 tsp

Olive Oil

Salt to taste

Marinate quorn, green pepper with chilli powder, turmeric powder, salt for 1/2 an hour.

METHOD OF PREPARATION :

1) Deep fry quorn and pepper and keep it aside.

2) Heat oil in a wide pan. Once hot, saute garlic cloves, ginger and then add fried quorn and capsicum for few minutes. Meanwhile, cook rice with 1 cup of water with a spoon of oil and keep it aside.

3) Add in the sauces, mix it well. Then, add in the cooked rice and mix it well. Garnish it with crushed pepper. Serve hot.

KOTHAMALLI TUVAYAL

2021-07-09T00:39:00.007+05:30

INGREDIENTS :

Coriander leaves/ Kothamalli - 200 gms

Toor dal - 4 tbsps

Channa dal - 2 tbsps

Coriander seeds - 1 tsp

Coconut pieces - 5

Tamarind - a small piece

Red Chillies - 6

Salt to taste

METHOD OF PREPARATION :

1. Heat oil in a pan. Saute the coriander leaves for 3 minutes. If the leaves are fresh and tender, you can saute leaves along with the stem.

2) Remove it and in the same pan. Roast toor dal, channa dal, red chillies, coconut pieces, coriander seeds and tamarind. After it gets roasted, allow it to cool down and blend them along with coriander leaves in a blender with little water and salt.

Serve hot with Dosai, Idli, Chapathi or Rice.

SPINACH SANDWICH

2021-07-03T13:32:00.003+05:30

INGREDIENTS :

White bread

Cheese slices

Spinach leaves

Tomato and Onion Slices

Mayonnaise Sauce

METHOD OF PREPARATION:

1. Take a bread slice, spread mayonnaise. Place few spinach leaves, tomato and onion slices.

2. Place a cheese sheet and the other bread slice over it. Toast them till done.

Serve hot.

TOMATO GARLIC CURRY

2021-07-01T22:03:00.003+05:30

INGREDIENTS:

Sambar onion/ Shallots - 1 cup
Garlic cloves - 1 cup
Mustard,Jeera and Methi seeds - 1 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Curry leaves
Salt to taste
Coriander leaves - few
Green chillies - 3

To Grind:

Tomato - 4 (well ripen)
Coconut pieces - 6

METHOD OF PREPARATION:

1) Heat oil in a kadai. Add mustard,jeera , 2 red chillies and methi seeds.When it splutters,add onion, garlic cloves and curry leaves. Saute till tender.

2) Add in the blended tomato and coconut masala with little water. Add in Chilli powder, Coriander powder, Turmeric powder and Salt. Add in split green chillies. Garnish with coriander leaves. Cook till the oil separates out.

Serve hot with Rice.

WHITE BAIT OVEN FRY

2021-06-28T22:10:00.002+05:30

INGREDIENTS :

White bait - 250 gms

Chilli powder - 1 tsp

Pepper powder - 1/2 tsp

Turmeric powder -1/2 tsp

Salt to taste

METHOD OF PREPARATION:

1. Clean and wash the bait well.

2. Coat it with Chilli powder, Pepper powder, Salt and Turmeric powder for 1/2 an hour.

3) Arrange it in a baking try over the baking sheet. Spray oil over it and bake at 250 degrees for 15 minutes. Flip once in between.

Serve hot.